THE BEST Creamy Coleslaw Recipe
User Reviews
4.3
THE BEST Creamy Coleslaw Recipe
Description
THE BEST Creamy Coleslaw Recipe starts by salting and sugaring the coleslaw mix to soften and dehydrate the cabbage slightly, which enhances its crunch and flavor retention. After rinsing off excess salt and sugar, the cabbage is dried thoroughly to keep the dressing from becoming watery. The dressing features mayonnaise balanced with cider vinegar, celery salt, freshly ground black pepper, sugar, and fresh green onions and parsley for texture and brightness. The cabbage is tossed with most of the dressing and chilled for at least 30 minutes to allow flavors to meld and the cabbage to absorb the tangy creaminess. This coleslaw maintains a crisp bite under the creamy coating and benefits from the fresh herbs, making it a classic side suitable for grilled meats, sandwiches, or picnic fare.
The use of celery salt and chopped parsley distinguishes this coleslaw from simpler versions, providing a subtle savory and fresh complexity. The salad’s texture and taste can be adjusted by adding more dressing or seasoning after chilling. The process of salting and rinsing achieves a balance of texture and flavor without making the slaw soggy.
This recipe can be prepared ahead and stored overnight in the refrigerator, which improves the depth of flavor. The step of drying the cabbage thoroughly helps the slaw keep its texture even after extended refrigeration.
Ingredients
To prepare the coleslaw
- 1 pound coleslaw mix package
- ½ cup granulated sugar
- ¼ cup kosher salt
For the dressing
- ⅔ cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2-3 green onions chopped
- ¼ cup parsley chopped, fresh leaves
Instructions
- Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with ½ cup of the sugar and ¼ cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl.*
- For the dressing, in a medium bowl mix the mayonnaise, 2 tablespoons sugar, cinder vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
- Refrigerate for 30 minutes up to overnight and serve.
Notes
- Dry the cabbage thoroughly by blotting with paper towels or rolling in a clean towel to remove excess moisture before dressing.
- Refrigerate the coleslaw for at least 30 minutes or overnight to deepen the flavor and allow dressing to absorb.
- Adjust seasoning after chilling to suit taste with additional salt, pepper, or parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 4249mg | 177% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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